Preheat oven to 350°F. Line a large baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the softened butter and work it in with your fingers or a pastry cutter until the mixture looks like coarse sand with some pea-sized pieces remaining.

Beat in the eggs, vanilla, and almond extract until a stiff dough forms. It will look shaggy at first - keep mixing until it comes together. Fold in the chocolate chips.

Divide dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide. Place logs 3 inches apart on the prepared baking sheet and flatten slightly so they are about 3/4 inch thick.

Bake for 25-30 minutes until the logs are firm and light golden with small cracks on top. Remove from oven and let cool on the pan for 10 minutes. Reduce oven temperature to 325°F.

Transfer logs to a cutting board. Using a serrated knife, cut each log on a slight diagonal into 1/2-inch thick slices. Place slices cut-side down back on the baking sheet, standing upright with a little space between them.

Bake 15-20 minutes, flipping the cookies halfway through, until dry and lightly toasted at the edges. They will still feel slightly soft in the center but will crisp as they cool. Transfer to a wire rack to cool completely.